Last weekend, I put together a simple, satisfying meal of roast chicken, potato fennel gratin, and roasted brussels sprouts. It was comforting and delicious, perfect for the 9 degree weather we've been having here.
The recipes were pretty straightforward. I make roast chicken the same way every time- seasoned heavily with salt, pepper, paprika, garlic salt, and fresh rosemary, stuffed with a lemon, and baked at 425 for 1 hour and 15 minutes, or until it's 175 in the thigh. I baked mine in a dutch oven with a cup of water added to the bottom to keep it from sticking and keep the dark meat moist. Perfect every time.
Brussels sprouts were simply tossed with olive oil, salt, pepper, and about 1/4 cup of cubed pancetta pieces. These also cook at 425, for about 20 minutes.
Finally, I used Ina's Potato Fennel Gratin recipe, only I swapped the Gruyere for fontina. Mr. B found the gratin a bit rich, but I ate almost half of it alone. It was delicious. A note, if you make this meal, the gratin cooks at 350, so adjust your other items accordingly, unless you're lucky enough to have a double oven.